It was a tough year in California. Cool weather, and a rainy harvest. There was a lot of rot. Many distributors could not, or would not deliver the required tonnages. Frankly, I was a bit surprised to actually get all my fruit.

Sugar was indeed down a bit. (24.5) brix. But to be honest, that is almost perfect for me. I'm a bit tired of getting over-sugared grapes. I end up either making rocket fuel, or watering it back.

We are feeling the weather challenges here in the Ukiah valley. I think just about everyone is done with harvest and can breathe easier. Lower tonnage and lower rates due to lower sugar makes for harder times. But, at least no smoke damage. And I agree with you, less sugar makes for more subtle wines, more old world in their approach. Hard to push the yeast that high to ~15, always have to watch the osmotic pressure and adjust.

Awesome

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I often go with high extraction style and get premium fruit. (pay about 2$\kg for cab sauv)I find that fermenting to dryness (-2 brix) before light pressing is plenty of skin contact. (about 6-9 days, depending on vigor of the yeast strain but with BDX is usually a bit longer) Im not a believer in 2-3 weeks extended maceration.I also do a heavy press and seperate that to blend with less expenssive fruit for a table wine which I fine for an early drinking wine (bottle within 12 months).

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Amatuar winemaker,baker, cook and musician not in any particular order.

I often go with high extraction style and get premium fruit. (pay about 2$\kg for cab sauv)I find that fermenting to dryness (-2 brix) before light pressing is plenty of skin contact. (about 6-9 days, depending on vigor of the yeast strain but with BDX is usually a bit longer) Im not a believer in 2-3 weeks extended maceration.I also do a heavy press and seperate that to blend with less expenssive fruit for a table wine which I fine for an early drinking wine (bottle within 12 months).

I did a medium press. Cab Sauv from Alexander Valley, CA.

Medium quality grapes. Very very fruity this year. Almost too fruity for me. Hoping that with the addition of oak, I get some balance.

Its when you let the crushed grapes macerate under cold temp (below 10c, optimally below 4c), cool enough to retard fermentation by a day or two and then you allow the must to warm and pitch the yeast (or not if your going wild). I'l leave it to wayne to extend on that if he wants to

« Last Edit: February 04, 2013, 06:29:15 PM by Tomer1 »

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Amatuar winemaker,baker, cook and musician not in any particular order.